This Is TASTE

Scott Conant is a James Beard Award–winning chef, TV personality, and pasta sauce savant. Matt still dreams about the Scarpetta spaghetti. It was a lot of fun having Scott in the studio to talk about his time coming up in New York City restaurants and why he decided to launch a food company, Martone Street, and compete for attention on the highly competitive tomato sauce shelf. 

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Brooks Reitz writes the wonderful newsletter A Small & Simple Thing, which has become one of our favorite reads. He also runs restaurants in Charleston and New Orleans, including Leon’s Oyster Shop, Little Jack’s Tavern, Melfi’s, and the Bell. In this conversation we talk about Brook’s unique worldview, built around restaurant hospitality, tastemaking (the not annoying kind), and design. We talk about the recent British Invasion for restaurants in America, and his acquisition of the Houston’s / Hillstone training manual. 

And before that we have a great conversation with Johno Morisano and chef Mashama Bailey, partners at The Grey, an acclaimed and progressive restaurant located in historic downtown Savannah, Georgia. In this interview we chat with the pair about how they think about the big picture (together) and bounce around menu ideas (sometimes, not together). It’s an enlightening and entertaining conversation about collaborating in a modern dining setting. 

The views expressed in this podcast are those of the speakers – not of Resy—and do not constitute professional advice.
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Ella Quittner is a journalist, screenwriter, and humorist who writes about obsession, culture, and food. She’s the author of a terrific new cookbook, Obsessed with the Best: 100+ Methodically Perfected Recipes Based on 20+ Head-to-Head Tests. On this very fun episode we talk about those tests, and finding the absolute best recipes for biscuits, pancakes, cookies, yellow cake, roasted chicken, and so much more. We also talk about her writing, and unique journey to cookbook authordom. 

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Preston Clark is the executive chef at Lure Fishbar and Bar Mercer in New York City, and he joins us in the studio to talk about his unique career. Clark’s father, Patrick Clark, was the original chef at the Odeon and the first Black chef to win a James Beard Award. Tragically, Patrick passed away in 1998 at the age of 42. Preston has picked up the Clark legacy while writing his own chapters, and we talk about his early chef life working with his dad at Tavern on the Green and his creative approach to comfort food cooking at his wildly popular New York City restaurants.

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Rick Bayless joins us in the studio for a truly memorable conversation. Rick is a chef, TV personality, cookbook author, and great advocate for Mexican cooking and culture. He joins us in the studio for a candid talk about his deeply personal history with Mexican cuisine, including the opening of his pioneering restaurant Frontera Grill in Chicago and his life in and out of the kitchen. 

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